Name: Spiked Hot Chocolate
Total time: 15 min
Ingredients: ¼ cup (¾ ounces/21 grams) nonfat dry milk powder; ¼ cup (¾ ounces/21 grams) Dutch-processed cocoa powder; 2 tablespoons confectioners' sugar; 3 cups whole milk; 1 cup (6 ounces/170 grams) bittersweet or semisweet chocolate chips; 4 ounces bourbon; 1 teaspoon vanilla extract; Marshmallows or whipped cream (optional)

Why This Recipe Works

Drinking chocolate is nothing new: The beverage was first enjoyed centuries ago by civilizations in Central and South America. Nor is adding alcohol to chocolate drinks a fresh idea. We didn't try to reinvent the wheel here, but we perfected it by following two principles: Keep it simple, and make enough to share. For the base, whole milk was just rich enough without being too heavy. Dutch-processed cocoa powder brought a backbone of chocolaty complexity while melted bittersweet chips ensured chocolate-forward flavor. Milk powder added creaminess and depth while confectioners’ sugar introduced sweetness and a fuller mouthfeel. Vanilla extract contributed roundness and its signature perfume. Finally, bourbon took this beverage into mature territory.

Before You Begin

We like bourbon in this drink, but golden or dark rum, amaretto, coffee liqueur, brandy, or cognac can be substituted, if desired.

Instructions

Whisk milk powder, cocoa, and sugar together in medium saucepan. Slowly whisk in milk until incorporated and no lumps remain. Bring to simmer over medium-high heat, stirring occasionally. Off heat, immediately whisk in chocolate chips until melted and smooth.

Stir in bourbon and vanilla. Divide among 4 mugs. Top with marshmallows, if using. Serve.